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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Lemony Dream Bread

Source: dLife

A moist and delicious lemon flavored quick bread.

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	170.2

Total Carbs	30.1 g

Dietary Fiber	0.5 g

Sugars	16.1 g

Total Fat	4.7 g

Saturated Fat	1.1 g

Unsaturated Fat	0.1 g

Potassium	127.9 mg

Protein	3.6 g

Sodium	138.6 mg

Dietary Exchanges 4.7 Fat, 0.0 Fruits, 0.8 Other Carbs, 0.8 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

6.0
6 tbsp margarine 1.25
1 1/4 cup sugar 0.25
0 1/4 g liquid egg substitute 1.0
1 tsp grated lemon rind 0.5
0 1/2 oz vanilla extract 2.25
2 1/4 cup white all purpose flour 0.75
0 3/4 tsp low sodium baking powder 0.5
0 1/2 tsp baking soda 0.25
0 1/4 tsp salt 8.0
8 oz low fat lemon yogurt 1.0
1 each canola cooking spray 0.5
0 1/2 cup fresh lemon juice

Directions

Preheat oven 350 degrees F.
Spray a 8 1/2 x 4 1/2 x 3 inch loaf pan with baking spray.
In a medium bowl, beat margarine with an electric mixer at medium speed until creamy.
Still using the electric mixer at medium speed, slowly add in the 2/3 cup of sugar until light and fluffy, about 5 minutes.
Add egg substitute, lemon rind, and vanilla, and beat until well mixed.
In a separate bowl, combine the flour, baking powder, baking soda, and salt.
Alternately add the flour mixture with the yogurt to the margarine mixture, beating at low speed after each addition until blended.
Pour into loaf pan and bake until toothpick inserted into the center comes out clean, about 55 minutes. Remove from oven and place pan on cooling rack.
In a small pot, mix the 1/2 cup of sugar and lemon juice, bring to a boil, continue boiling for 1 minutes, remove from heat.
Using a meat fork, pierce top of bread several times. Pour lemon mixture from pot evenly over bread, cool in pan another 10 minutes. Remove bread from pan and cool completely. Slice into 16 slices.